Mashed Potato Cinnamon Rolls Recipe

Mashed Potato Cinnamon Rolls Recipe photo by Taste of Home

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A neighbor gave me the recipe for these yummy rolls. They're warm and wonderful to serve for breakfast of as a treat any time of day. I often make extra mashed potatoes with these cinnamon rolls in mind.—Christine Duncan, Ellensburg, Washington

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Mashed Potato Cinnamon Rolls Recipe

Prep: 1 hour + rising Bake: 25 min. + chilling

Yield: 36 Servings

60 25 85

Ingredients

1/2 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
2 tablespoons plus 3/4 cup sugar, divided
2 cups warm water (110° to 115°)
3/4 cup butter, melted
2 eggs, beaten
3/4 cup sugar
2/3 cup nonfat dry milk powder
1 tablespoon salt
2 teaspoons vanilla extract
8 cups all-purpose flour
FILLING:
1/2 cup butter, melted
3/4 cup packed brown sugar
3 tablespoons ground cinnamon
ICING:
2 cups confectioners' sugar
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.)
Heat reserved potato liquid to 110°-115°. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight.
Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13-in. x 9-in. baking pans. Cover and let rise until almost doubled, 45 minutes.
Bake at 350° for 25-30 minutes. Combine icing ingredients; drizzle over rolls. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 260 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 286 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Mashed Potato Cinnamon Rolls in Country Woman January/February 1999, p29

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas